mini biscotti bowls

A delicious twist on traditional almond cantucci, our crunchy Italian biscotti (twice-cooked) are made with candied lemon and pistachio. 

Lemon Pistachio Cantucci

1 1/3CUP sugar

1 1/2CUP all-purpose flour,

pistachios,

eggs

lemons

baking powder

salt

Peel the lemons, removing the pith along with the rind. Place the rinds in a saucepan and cover with cold water. Bring to a boil; change the water and return to the boil. Repeat. Drain the rinds and place in a saucepan. Cover with 3/4 cup water and 3/4 cup sugar, and cook for 40 minutes over the low heat until syrupy in texture. Set the candied lemon peel aside to cool. When cool, drain and chop into 1/8" pieces.

Preheat the oven to 350°F.&nbsp;

Combine the flour with 3/4 cup sugar, 1 tsp. baking powder, the pistachios, 4 1/2 oz. candied peel, and a pinch of salt. Lightly beat the eggs and add to the dry ingredients. Knead to produce a firm but slightly sticky dough.

Line a 9 x 3" baking tray with parchment paper. Turn the dough out onto a floured surface. Divide into 3 sections and form into 3 loaves, around 9" in length. Place loaves on the baking tray leaving 1/4"-1/2" between each loaf. Bake for 25 minutes.

Remove from the oven and slice diagonally. Place the sliced cantucci on the baking tray and bake for another 5-6 minutes until crunchy. Turn off the oven and leave the cantucci inside for 2-3 minutes, then remove and cool. They will keep for 8-10 days in an airtight container.

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The most viewed mini biscotti bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon Pistachio Cantucci

The most viewed mini biscotti bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine